Squash, Egg, and Cheese Casserole: A Delicious and Nutritious Breakfast or Brunch!

Are you looking for a flavorful and easy-to-make breakfast, brunch, or even a light dinner option? Look no further than this delightful squash, egg, and cheese casserole! It’s packed with nutrients, customizable to your liking, and incredibly satisfying. This recipe is perfect for using up that abundance of summer squash from your garden or local farmer’s market. The combination of tender squash, fluffy eggs, and melted cheese creates a comforting and delicious dish that the whole family will enjoy.

Why You’ll Love This Squash, Egg, and Cheese Casserole

* **Delicious and Flavorful:** The natural sweetness of squash pairs perfectly with savory eggs and melted cheese, creating a harmonious blend of flavors.
* **Nutritious and Healthy:** This casserole is loaded with vitamins, minerals, and protein, making it a great way to start your day or fuel your body.
* **Easy to Make:** With simple ingredients and straightforward instructions, this casserole is a breeze to prepare, even for beginner cooks.
* **Versatile and Customizable:** You can easily adapt this recipe to your taste by adding different vegetables, cheeses, or spices.
* **Perfect for Leftovers:** This casserole tastes just as good (or even better!) the next day, making it ideal for meal prepping or a quick and easy lunch.
* **Great for a Crowd:** Easily doubled or tripled, this recipe is perfect for feeding a large group at brunch or a potluck.

Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Squash:** 2 medium yellow squash or zucchini, or a combination, thinly sliced.
* **Eggs:** 6 large eggs
* **Milk:** 1/2 cup milk (whole, 2%, or non-dairy)
* **Cheese:** 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
* **Onion:** 1/2 medium onion, chopped
* **Garlic:** 2 cloves garlic, minced
* **Olive Oil:** 1 tablespoon olive oil
* **Salt and Pepper:** To taste
* **Optional Add-ins:**
* Cooked bacon or sausage, crumbled
* Diced bell peppers
* Chopped spinach or kale
* Fresh herbs (chives, parsley, thyme)
* Hot sauce or red pepper flakes for a kick

Equipment You’ll Need

* Large skillet
* 9×13 inch baking dish
* Mixing bowl
* Whisk
* Knife and cutting board

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create your own delicious squash, egg, and cheese casserole:

**Step 1: Prepare the Squash and Onions**

1. Wash and thinly slice the squash. You can use a knife or a mandoline slicer for even slices.
2. Chop the onion into small pieces.
3. Mince the garlic.

**Step 2: Sauté the Vegetables**

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the sliced squash to the skillet. Season with salt and pepper.
5. Cook the squash until it is tender-crisp, about 8-10 minutes, stirring occasionally.
6. Remove the skillet from the heat and set aside.

**Step 3: Prepare the Egg Mixture**

1. In a large mixing bowl, whisk together the eggs and milk until well combined.
2. Season with salt and pepper to taste. Remember that the cheese will also add saltiness, so don’t overdo it.

**Step 4: Assemble the Casserole**

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
3. Spread the sautéed squash and onion mixture evenly over the bottom of the baking dish.
4. Sprinkle half of the shredded cheese over the squash.
5. Pour the egg mixture evenly over the squash and cheese.
6. Sprinkle the remaining cheese on top.

**Step 5: Bake the Casserole**

1. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
2. To check if the eggs are set, gently shake the baking dish. If the center jiggles significantly, it needs a few more minutes of baking time.
3. If the top of the casserole is browning too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking.

**Step 6: Let it Rest and Serve**

1. Remove the casserole from the oven and let it rest for 5-10 minutes before cutting and serving. This allows the eggs to settle and makes it easier to slice.
2. Garnish with fresh herbs, if desired.
3. Serve warm and enjoy!

Tips and Variations

* **Different Vegetables:** Feel free to add other vegetables to the casserole, such as diced bell peppers, chopped spinach, mushrooms, or cherry tomatoes. Sauté them along with the onion and garlic.
* **Different Cheeses:** Experiment with different types of cheese to find your favorite combination. Some great options include Gruyere, Swiss, provolone, or pepper jack.
* **Meat Lovers:** Add cooked and crumbled bacon, sausage, or ham to the casserole for extra protein and flavor.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a spicy kick.
* **Herbs and Spices:** Use fresh or dried herbs to enhance the flavor of the casserole. Some good options include chives, parsley, thyme, oregano, or basil. A pinch of nutmeg can also add a warm, comforting touch.
* **Bread Crumbs:** For a crispy topping, sprinkle a mixture of bread crumbs and melted butter over the casserole before baking.
* **Make it Ahead:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Dairy-Free Option:** Use a non-dairy milk alternative, such as almond milk or soy milk, and a dairy-free cheese alternative.
* **Lower Carb:** Add a layer of cream cheese to the bottom of the baking dish, underneath the squash, for a richer, lower-carb version.

Serving Suggestions

This squash, egg, and cheese casserole is delicious on its own, but you can also serve it with:

* A side of toast or muffins
* Fresh fruit salad
* Yogurt or cottage cheese
* A simple green salad
* A side of breakfast sausage or bacon

Storage Instructions

* **Refrigerate:** Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the casserole in the microwave or oven until warmed through. You can also reheat individual slices in a skillet over medium heat.
* **Freeze:** For longer storage, you can freeze the casserole. Cut it into individual portions and wrap each portion tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

* Calories: 250-350 per serving (depending on ingredients)
* Protein: 15-20g
* Fat: 15-25g
* Carbohydrates: 10-15g

*Note: This is an approximate nutritional estimate and can vary depending on the specific ingredients used.*

Conclusion

This squash, egg, and cheese casserole is a versatile and delicious dish that’s perfect for any occasion. It’s easy to make, customizable to your liking, and packed with nutrients. Whether you’re looking for a quick breakfast, a hearty brunch, or a light dinner, this casserole is sure to satisfy. So, gather your ingredients, preheat your oven, and get ready to enjoy a comforting and flavorful meal!

Enjoy cooking!